Instructions: CONFETTI: In nonstick 10-inch skillet over medium heat, melt 2 teaspoons light corn-oil spread. Add 2 medium carrots, shredded, 1 medium-size zucchini (8 ounces), shredded, 1 garlic clove, crushed with garlic press, 3/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper and cook 5 minutes. Stir in cooked orzo; heat through.

ORANGE-FENNEL: In nonstick 10-inch skillet over medium heat, melt 2 teaspoons light corn-oil spread. Add 1 garlic clove crushed with garlic press, 3/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper and cook 30 seconds. Stir in 1 teaspoon grated orange peel and 1/2 teaspoon fennel seeds, crushed. Add cooked orzo and 2 tablespoons chopped fresh parsley; heat through.

PEAS & ONION: In nonstick 10-inch skillet over medium heat, melt 2 teaspoons light corn-oil spread. Add 1 small onion, chopped, and 2 tablespoons water and cook until onion is tender and golden, about 10 minutes. Stir in 1 cup thawed frozen peas and cooked orzo; heat through.

Notes: Work Time 10 minutes. Start with 6 ounces orzo or mini bow-tie macaroni, cooked as label directs but without adding salt, to make any of the delicious side dishes below.

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